How To Make Potato Frittata with Pesto & Goat’s Cheese
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 6 large eggs
- 2 tablespoons of olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 medium potatoes, thinly sliced
- 1/4 cup of pesto sauce
- 1/2 cup of crumbled goat’s cheese
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Add the sliced potatoes to the skillet and cook until they are golden brown and tender, about 8 minutes. Season with salt and pepper.
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In a separate bowl, whisk the eggs together. Pour the eggs over the potatoes in the skillet, making sure they are evenly distributed.
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Drop spoonfuls of pesto onto the frittata and swirl it into the eggs with a knife. Sprinkle the crumbled goat’s cheese on top.
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Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the cheese is melted and golden.
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Remove from the oven and let it cool for a few minutes before slicing and serving.
Nutrition
- Calories : 293kcal
- Total Fat : 19g
- Saturated Fat : 6g
- Cholesterol : 289mg
- Sodium : 347mg
- Total Carbohydrates : 19g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 12g
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